Slow Cooker Beef and Noodles Recipe

Introduction

This Slow Cooker Beef and Noodles recipe is a hearty, comforting meal perfect for busy days. Tender stew beef simmers all day with rich seasonings and creamy mushroom soup, then is combined with egg noodles for a satisfying dish everyone will love.

Ingredients

• 2 pounds stew beef
• 1 1oz packet ranch seasoning
• 1 0.87oz envelope brown gravy mix
• 1 10.5oz can cream of mushroom soup
• 3 cups chicken broth (low-sodium)
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 6 pepperoncini peppers (optional)
• 1 pound egg noodles (uncooked)

Instructions

1. Step 1: Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil.
2. Step 2: Season the stew beef with salt and pepper, then brown it in the skillet for a few minutes until nicely seared.
3. Step 3: Transfer the browned beef and any pan juices to a 6-quart slow cooker.
4. Step 4: Sprinkle the ranch seasoning packet and brown gravy mix over the beef. Add minced garlic and onion powder.
5. Step 5: Stir in the cream of mushroom soup, pepperoncini peppers if using, and chicken broth until combined.
6. Step 6: Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
7. Step 7: About an hour before the cooking time ends, add the uncooked egg noodles to the slow cooker and stir to cover them with sauce. Cover again and continue cooking for the remaining hour.
8. Step 8: When done, garnish with fresh parsley if desired and serve warm.

Tips & Variations

• For extra flavor, sear the beef in butter instead of oil.
• Substitute cream of mushroom soup with cream of celery or cream of chicken for a different taste.
• If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.
• Use fresh herbs like thyme or rosemary for added aroma.
• Omit pepperoncini peppers if you prefer less tang or spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, chuck roast or beef brisket can work well as long as they are cut into stew-sized pieces and cooked low and slow to become tender.

Do I have to use egg noodles?

Egg noodles are best for their texture and ability to absorb the sauce, but you can substitute with any pasta you prefer, adjusting cooking time accordingly.

Slow Cooker Beef and Noodles Recipe

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Slow Cooker Beef and Noodles is a hearty and comforting dish featuring tender seared stew beef slow-cooked in a savory mixture of ranch seasoning, brown gravy, cream of mushroom soup, and chicken broth, enhanced with garlic and onion powder. Egg noodles are added near the end of cooking for a perfect creamy, flavorful finish, making it an effortless and satisfying meal for any day of the week.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasonings

• 2 pounds stew beef
• 1 1oz packet ranch seasoning
• 1 0.87oz envelope brown gravy mix
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• Salt and pepper, to taste

Liquids and Add-ins

• 1 10.5oz can cream of mushroom soup
• 3 cups low-sodium chicken broth
• 6 pepperoncini peppers (optional)

Pasta

• 1 pound uncooked egg noodles

Other

• 1 tablespoon cooking oil (for searing)
• Fresh parsley, for garnish

Instructions

1. Heat a pan: Place a non-stick skillet over medium-high heat and add 1 tablespoon of oil to the pan, allowing it to get hot.
2. Season and sear: Season the stew beef with salt and pepper. Brown the beef in the hot skillet for a few minutes on all sides until it is nicely seared, which locks in flavor.
3. Add to the slow cooker: Transfer the seared beef along with any pan juices into a 6-quart slow cooker.
4. Add the seasoning: Sprinkle the ranch seasoning packet and brown gravy mix over the beef. Add the minced garlic and onion powder on top for flavor enhancement.
5. Add soup and broth: Pour in the can of cream of mushroom soup, the pepperoncini peppers if using, and the 3 cups of low-sodium chicken broth. Stir gently to combine the ingredients evenly.
6. Slow cook: Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours, until the beef is tender.
7. Add the egg noodles: About 1 hour before the end of the cooking time, stir in the uncooked egg noodles, making sure they are completely submerged in the sauce. Cover and continue to cook for the remaining hour.
8. Serve: Once the noodles are tender and the beef is cooked through, garnish the dish with chopped fresh parsley and serve hot.

Notes

• For a spicier kick, leave the seeds in the pepperoncini peppers or add extra peppers.
• If you prefer softer noodles, you can let the noodles cook a bit longer than the hour suggested, but be careful not to overcook to avoid mushiness.
• This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
• The stew beef can be substituted with chuck roast for a slightly different texture.
• Use low-sodium chicken broth to control the salt content in the dish.

Keywords: slow cooker beef and noodles, beef stew, comfort food, slow cooker recipe, creamy beef noodles, easy slow cooker dinners